Green Goddess Salad Dip (Print View)

Vibrant creamy dip featuring fresh herbs like parsley, chives, and tarragon with tangy lemon and yogurt.

# Ingredient List:

→ Base

01 - 1 cup sour cream
02 - 1/2 cup mayonnaise
03 - 1/4 cup plain Greek yogurt

→ Fresh Herbs

04 - 1/4 cup chopped fresh parsley
05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons chopped fresh tarragon
07 - 2 tablespoons fresh basil leaves

→ Flavorings

08 - 2 tablespoons freshly squeezed lemon juice
09 - 2 teaspoons white wine vinegar
10 - 2 anchovy fillets (optional, omit for vegetarian)
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper

→ To Serve

14 - Tortilla chips
15 - Assorted fresh vegetables (carrot sticks, cucumber slices, bell pepper strips, radishes, celery)

# Directions:

01 - Place sour cream, mayonnaise, Greek yogurt, parsley, chives, tarragon, basil, lemon juice, white wine vinegar, anchovy fillets if using, garlic, salt, and pepper in a food processor or blender.
02 - Process until completely smooth and creamy, stopping to scrape down the sides of the bowl as needed for even incorporation.
03 - Taste the dip and add more lemon juice, salt, or pepper as desired to balance flavors.
04 - Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the herbs and seasonings to meld together.
05 - Serve chilled alongside tortilla chips and fresh vegetables for dipping.

# Expert Tips:

01 -
  • The combination of four different fresh herbs creates layers of flavor that bottled dressings can never achieve, even my herb-averse husband cant stop eating it.
  • It transforms ordinary vegetables into something youll actually crave, which helped me finish the farmers market haul that would have otherwise languished in my crisper drawer.
02 -
  • Dried herbs absolutely will not work here, I tried once in desperation and created something so sadly flat it barely resembled the vibrant dip that usually disappears in minutes.
  • Letting this dip sit overnight transforms it completely, the herbs fully infuse the creamy base and the flavor deepens in a way that makes it worth planning ahead.
03 -
  • Room temperature herbs blend much more smoothly than cold ones, so if your herbs are refrigerated, let them sit out for 15 minutes before processing.
  • Reserve a few herb leaves to chop and sprinkle on top just before serving, creating a fresh visual reminder of whats inside and a burst of fragrance when people lean in.
Go Back